Guess im going to have to purchase some olive oil, i had never heard of
Mexican mojo de ajo

http://allrecipes.com/recipe/mojo-de-ajo/detail.aspx

though i was already familiar with a similar Cuban mojo sauce made with
oranges.

http://icuban.com/food/mojo.html

The Mexican cooking show i saw to day used only garlic, olive oil, lime
juice and red pepper flakes instead of chilli's.

My hope is that the garlic and red pepper will improve the taste of the
olive oil sufficiently for me to actually like its taste.

Any olive oil recommendations (evoo?) will be appreciated.
--
JL

In article >,
Joseph Littleshoes > wrote:

> Guess im going to have to purchase some olive oil, i had never heard of
> Mexican mojo de ajo
>
> http://allrecipes.com/recipe/mojo-de-ajo/detail.aspx
>
> though i was already familiar with a similar Cuban mojo sauce made with
> oranges.
>
> http://icuban.com/food/mojo.html
>
> The Mexican cooking show i saw to day used only garlic, olive oil, lime
> juice and red pepper flakes instead of chilli's.
>
> My hope is that the garlic and red pepper will improve the taste of the
> olive oil sufficiently for me to actually like its taste.
>
> Any olive oil recommendations (evoo?) will be appreciated.
> --
> JL

Try going by color. There are dozens of brands. I find the darker green
ones to be a bit lighter in flavor.

Funny, I used to detest Olive oil. Found the smell to be offensive, but
I love the stuff now and it does not smell the least bit "off".
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Â*Only Irish Â*coffee provides in a single glass all four Â*essential food groups: alcohol, caffeine, sugar Â*and fat. --Alex Levine

On 2010-04-22 21:29:48 -0700, Joseph Littleshoes said:

> Guess im going to have to purchase some olive oil, i had never heard of
> Mexican mojo de ajo

Here in SoCal, my wife eats it most of the time we go to a Mexican
restaurant (by/for Mexicans). She frequently gets shrimp in mojo de ajo.

> http://allrecipes.com/recipe/mojo-de-ajo/detail.aspx
>
> though i was already familiar with a similar Cuban mojo sauce made with
> oranges.
>
> http://icuban.com/food/mojo.html
>
> The Mexican cooking show i saw to day used only garlic, olive oil, lime
> juice and red pepper flakes instead of chilli's.

The wife says this is likely what is in her sauce; she knows there's no
chipotle's in the real deal.

> My hope is that the garlic and red pepper will improve the taste of
> the olive oil sufficiently for me to actually like its taste.
>
> Any olive oil recommendations (evoo?) will be appreciated.

Again my culinary leader reports that she buys the lighter (flavored)
oil at the local Arabic markets. She gets a big jug, and for cheap, but
the important part is that it is lighter in color that evoo and such.
She assumes it is mostly "refined" olive oil. Anyway she thinks it
takes dramatically lighter in taste, and also assumes that at the local
Mexican joints they get something equivalent to this: The cheapest they
can find.

I assume that would knock down the flavor for those who aren't fans.
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

"Joseph Littleshoes" > wrote in message
...
> Guess im going to have to purchase some olive oil, i had never heard of
> Mexican mojo de ajo
>
> http://allrecipes.com/recipe/mojo-de-ajo/detail.aspx
>
> though i was already familiar with a similar Cuban mojo sauce made with
> oranges.
>
> http://icuban.com/food/mojo.html
>
> The Mexican cooking show i saw to day used only garlic, olive oil, lime
> juice and red pepper flakes instead of chilli's.
>
> My hope is that the garlic and red pepper will improve the taste of the
> olive oil sufficiently for me to actually like its taste.
>
> Any olive oil recommendations (evoo?) will be appreciated.
> --
> JL

I'm going to give the Allrecipe sauce a shot this weekend, as I have a bag
of dried chipotles I want to use up.

The 3 guys from Miami site makes me want to try roasting a whole pig. Looks
like it would be way too much fun!
Jon

In article >,
Joseph Littleshoes > wrote:

> Guess im going to have to purchase some olive oil, i had never heard of
> Mexican mojo de ajo
>
> http://allrecipes.com/recipe/mojo-de-ajo/detail.aspx
>
> though i was already familiar with a similar Cuban mojo sauce made with
> oranges.
>
> http://icuban.com/food/mojo.html
>
> The Mexican cooking show i saw to day used only garlic, olive oil, lime
> juice and red pepper flakes instead of chilli's.
>
> My hope is that the garlic and red pepper will improve the taste of the
> olive oil sufficiently for me to actually like its taste.
>
> Any olive oil recommendations (evoo?) will be appreciated.
> --
> JL

I've had fish al mojo de ajo many times in Baja and Sonora and it never
had any chiles in it. It was usually totuava which, I've been told, is
almost extinct. It was a great combination. I think it was often cooked
in peanut oil. Also the fish tends to be fresher down there. Mojo means
sauce or cooking liquid and ajo is, of course, garlic. If evoo doesn't
work out, give po a try.

D.M.

"Omelet" > ha scritto nel messaggio
> Try going by color. There are dozens of brands. I find the darker green >
> ones to be a bit lighter in flavor.

No, no, no! Different olives make different oil and the color is tied to
that. Very green ones usually have had leaves soaked in them. The normal
olive green can be from many places, many breeds of tree and be spicy,
grassy, herby or mild. One of the highest quality oils is always golden.

There is no easy way to decide about an oil before tasting it. Check the
label to be sure you are getting what you think you are-- especially where
the olives come from. (there is enough profit in falsifying oil to make it
worthwhile lying about oil brought in tankers and left there for weeks and
then only processed and bottled in quality oil countries.)

Taste and decide which you like. Keep it well away from light and keep cool
but don't refrigerate.

My advice is if you are not willing to eat a teaspoonful of it, then don't
cook with it.

In article >,
"Giusi" > wrote:

> "Omelet" > ha scritto nel messaggio
> > Try going by color. There are dozens of brands. I find the darker green >
> > ones to be a bit lighter in flavor.
>
> No, no, no! Different olives make different oil and the color is tied to
> that. Very green ones usually have had leaves soaked in them. The normal
> olive green can be from many places, many breeds of tree and be spicy,
> grassy, herby or mild. One of the highest quality oils is always golden.
>
> There is no easy way to decide about an oil before tasting it. Check the
> label to be sure you are getting what you think you are-- especially where
> the olives come from. (there is enough profit in falsifying oil to make it
> worthwhile lying about oil brought in tankers and left there for weeks and
> then only processed and bottled in quality oil countries.)
>
> Taste and decide which you like. Keep it well away from light and keep cool
> but don't refrigerate.
>
> My advice is if you are not willing to eat a teaspoonful of it, then don't
> cook with it.

Okay, that is much better advice. :-)
I've not had any problems with "bad" olive oil since I was a child, so
I'm not terribly picky about it and looks like Giusi has a LOT more
experience with different brands!

I like the greener stuff personally. It has a more robust flavor but I
don't have a huge number of choices here.

I'm just not going to pay double the price for "fancy" brand names. The
local generic is good so I get that.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Don Martinich wrote:
> In article >,
> Joseph Littleshoes > wrote:
>
>> Guess im going to have to purchase some olive oil, i had never heard of
>> Mexican mojo de ajo
>>
>> http://allrecipes.com/recipe/mojo-de-ajo/detail.aspx
>>
>> though i was already familiar with a similar Cuban mojo sauce made with
>> oranges.
>>
>> http://icuban.com/food/mojo.html
>>
>> The Mexican cooking show i saw to day used only garlic, olive oil, lime
>> juice and red pepper flakes instead of chilli's.
>>
>> My hope is that the garlic and red pepper will improve the taste of the
>> olive oil sufficiently for me to actually like its taste.
>>
>> Any olive oil recommendations (evoo?) will be appreciated.
>> --
>> JL
>
> I've had fish al mojo de ajo many times in Baja and Sonora and it never
> had any chiles in it. It was usually totuava which, I've been told, is
> almost extinct. It was a great combination. I think it was often cooked
> in peanut oil. Also the fish tends to be fresher down there. Mojo means
> sauce or cooking liquid and ajo is, of course, garlic. If evoo doesn't
> work out, give po a try.
>
> D.M.

I have made garlic oil with peanut oil before to good effects, just by
crushing and soaking the garlic cloves in fact i often slice up a number
of garlic cloves and let the caramelize and become crisp in a small
amount of peanut oil and use as a garnish. But i have never baked the
garlic in the quantities of oil called for in the mojo de ajo recipe.

I will try the recipe with peanut oil first before i buy some olive oil.
--
JL

On Thu, 22 Apr 2010 21:29:48 -0700, Joseph Littleshoes wrote:

> The Mexican cooking show i saw to day used only garlic, olive oil, lime
> juice and red pepper flakes instead of chilli's.

Red pepper flakes _are_ chiles

> My hope is that the garlic and red pepper will improve the taste of the
> olive oil sufficiently for me to actually like its taste.

I didn't like olive oil until 3/4ths of the way through life so far.
Now I'm spending $80/year on it.

> Any olive oil recommendations (evoo?) will be appreciated.

If you don't like olive oil, stick with the cheap ones that taste
milder. With that recipe, you don't even need EVOO. Just use
prostitute olive oil.

-sw

On Sat, 24 Apr 2010 08:32:36 +0200, Giusi wrote:

> There is no easy way to decide about an oil before tasting it. Check the
> label to be sure you are getting what you think you are-- especially where
> the olives come from. (there is enough profit in falsifying oil to make it
> worthwhile lying about oil brought in tankers and left there for weeks and
> then only processed and bottled in quality oil countries.)

Why does Italy allow that?

Most bottles, even though they say or imply "Italy" on them,
pronounce that they are made from olives from Spain or Greece.

-=sw

On Sat, 24 Apr 2010 07:24:47 -0500, Omelet wrote:

> I'm just not going to pay double the price for "fancy" brand names. The
> local generic is good so I get that.

CostCo carries a very good olive oil for $12/litre the first half of
the year. Then it sells out until the next year.

Even 'sf' agrees with me on this one, but she won't admit it.

-sw

"Omelet" > ha scritto nel messaggio

> I like the greener stuff personally. It has a more robust flavor but I >
> don't have a huge number of choices here.
>
> I'm just not going to pay double the price for "fancy" brand names. The >
> local generic is good so I get that.

All that means is that of the oils generally available to you, there is one
colored quite green that you like.

Quality is a different thing. Oil needs to be handled carefully from tree
to bottle and if it is properly taken care of, it costs from 8 euros a liter
and up, and that's here. I find nothing wrong with oils from any country,
and I used to use a lot of French oil and Greek oil, obviously not here.
The problem is getting an oil that hasn't been abused and doesn't arrive
partly ozidized in your new bottle. There is no fat better for you than
extra virgin olive oil when well-kept, but like any abused or contaminated
product it can develop problematic compounds. My friends down the road hand
me tins of last year's oil to use as lubricant or deep frying. It's still
better than what one used to be able to buy in the US. Thank goodness
that's changed.

In article >,
"Giusi" > wrote:

> "Omelet" > ha scritto nel messaggio
>
> > I like the greener stuff personally. It has a more robust flavor but I >
> > don't have a huge number of choices here.
> >
> > I'm just not going to pay double the price for "fancy" brand names. The >
> > local generic is good so I get that.
>
> All that means is that of the oils generally available to you, there is one
> colored quite green that you like.
>
> Quality is a different thing. Oil needs to be handled carefully from tree
> to bottle and if it is properly taken care of, it costs from 8 euros a liter
> and up, and that's here. I find nothing wrong with oils from any country,
> and I used to use a lot of French oil and Greek oil, obviously not here.
> The problem is getting an oil that hasn't been abused and doesn't arrive
> partly ozidized in your new bottle. There is no fat better for you than
> extra virgin olive oil when well-kept, but like any abused or contaminated
> product it can develop problematic compounds. My friends down the road hand
> me tins of last year's oil to use as lubricant or deep frying. It's still
> better than what one used to be able to buy in the US. Thank goodness
> that's changed.

I am glad that you have more choice.
Part of my criteria, I admit, is price.

The oil I purchase costs about $7.00USD per Liter.

It works for mr. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" > ha scritto nel messaggio
> The oil I purchase costs about $7.00USD per Liter.

In TX I think you could grow your own.

> wrote:
>"Omelet" writes:
>>
>> The oil I purchase costs about $7.00USD per Liter.
>
>In TX I think you could grow your own.

This year it'll be EVBO (Extra Virgin Banana Oil).

In article >,
"Giusi" > wrote:

> "Omelet" > ha scritto nel messaggio
> > The oil I purchase costs about $7.00USD per Liter.
>
> In TX I think you could grow your own.

But I'd have to have the equipment to process it.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Omelet > wrote:

> In article >,
> "Giusi" > wrote:
>
> > "Omelet" > ha scritto nel messaggio
> > > The oil I purchase costs about $7.00USD per Liter.
> >
> > In TX I think you could grow your own.
>
> But I'd have to have the equipment to process it.

No. We have a friend who makes his own. He has trees but no equipment.
But he has a friend with a press. :-)

I don't know what the deal is. I'm sure he has to do something for it.

--
Dan Abel
Petaluma, California USA

In article
>,
Dan Abel > wrote:

> In article >,
> Omelet > wrote:
>
> > In article >,
> > "Giusi" > wrote:
> >
> > > "Omelet" > ha scritto nel messaggio
> > > > The oil I purchase costs about $7.00USD per Liter.
> > >
> > > In TX I think you could grow your own.
> >
> > But I'd have to have the equipment to process it.
>
> No. We have a friend who makes his own. He has trees but no equipment.
> But he has a friend with a press. :-)
>
> I don't know what the deal is. I'm sure he has to do something for it.

I don't know anyone with an olive press!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Sun, 25 Apr 2010 11:50:26 -0500, Omelet >
wrote:

>In article
>,
> Dan Abel > wrote:
>
>> In article >,
>> Omelet > wrote:
>>
>> > In article >,
>> > "Giusi" > wrote:
>> >
>> > > "Omelet" > ha scritto nel messaggio
>> > > > The oil I purchase costs about $7.00USD per Liter.
>> > >
>> > > In TX I think you could grow your own.
>> >
>> > But I'd have to have the equipment to process it.
>>
>> No. We have a friend who makes his own. He has trees but no equipment.
>> But he has a friend with a press. :-)
>>
>> I don't know what the deal is. I'm sure he has to do something for it.
>
>I don't know anyone with an olive press!

I think you need a lot more than a press;
http://www.oliveoilsource.com/

In article >,
brooklyn1 > wrote:

> On Sun, 25 Apr 2010 11:50:26 -0500, Omelet >
> wrote:
>
> >In article
> >,
> > Dan Abel > wrote:
> >
> >> In article >,
> >> Omelet > wrote:
> >>
> >> > In article >,
> >> > "Giusi" > wrote:
> >> >
> >> > > "Omelet" > ha scritto nel messaggio
> >> > > > The oil I purchase costs about $7.00USD per Liter.
> >> > >
> >> > > In TX I think you could grow your own.
> >> >
> >> > But I'd have to have the equipment to process it.
> >>
> >> No. We have a friend who makes his own. He has trees but no equipment.
> >> But he has a friend with a press. :-)
> >>
> >> I don't know what the deal is. I'm sure he has to do something for it.
> >
> >I don't know anyone with an olive press!
>
> I think you need a lot more than a press;
> http://www.oliveoilsource.com/

I think I'll just keep buying it, thanks. ;-) It takes me a good two
months to use up a liter of it, especially lately. I don't do a lot of
frying. Most veggies get steamed and most meat gets either grilled,
baked, roasted or BBQ'd. Some stuff even gets nuked.

Olive oil is used more to lightly coat veggies to get herbs and spices
to stick to them, and to keep them from drying out in the refrigerator.

Lately, with the three new Nordic Ware egg cooking toys I bought, most
eggs even get nuked. Soft or hard boiled, Omelets and poached.

I'm using less oil than ever before...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Omelet wrote:

> I think I'll just keep buying it, thanks. ;-) It takes me a good two
> months to use up a liter of it, especially lately. I don't do a lot of
> frying. Most veggies get steamed and most meat gets either grilled,
> baked, roasted or BBQ'd. Some stuff even gets nuked.
>
> Olive oil is used more to lightly coat veggies to get herbs and spices
> to stick to them, and to keep them from drying out in the refrigerator.
>
> Lately, with the three new Nordic Ware egg cooking toys I bought, most
> eggs even get nuked. Soft or hard boiled, Omelets and poached.
>
> I'm using less oil than ever before...

I have a weakness for dored veggies and other floured or egged and bread
crumbed fries.

There used to be a local Italian restaurant that made the egged and
floured mushrooms shallow fried in olive oil till golden.

Hmmm .... using the mojo de ajo to fry up the egg & floured mushrooms?
I think the Italian restaurant used a seasoned flour but im not sure.

And don't even get me started on chicken fried steak or other batter
dipped and deep fried foods

But i am under the impression that olive oil should not be used for a
deep fry, a brief, however hot, shallow fry is ok but OO burns easily i
understand?

I think grape seed oil used to saute beef is superb, but not so good if
the beef is first breaded or otherwise coated.

I once complemented the chef on his use of olive oil with cat fish and
he chuckled and told me the fish was cooked in beef lard.
--
JL

In article >,
Joseph Littleshoes > wrote:

> > I'm using less oil than ever before...
>
> I have a weakness for dored veggies and other floured or egged and bread
> crumbed fries.
>
> There used to be a local Italian restaurant that made the egged and
> floured mushrooms shallow fried in olive oil till golden.
>
> Hmmm .... using the mojo de ajo to fry up the egg & floured mushrooms?
> I think the Italian restaurant used a seasoned flour but im not sure.
>
> And don't even get me started on chicken fried steak or other batter
> dipped and deep fried foods
>
> But i am under the impression that olive oil should not be used for a
> deep fry, a brief, however hot, shallow fry is ok but OO burns easily i
> understand?
>
> I think grape seed oil used to saute beef is superb, but not so good if
> the beef is first breaded or otherwise coated.
>
> I once complemented the chef on his use of olive oil with cat fish and
> he chuckled and told me the fish was cooked in beef lard.
> --
> JL

I seldom do battered and fried stuff but when I do, I use peanut oil as
it's cheap and lightly flavored. :-)

I have those catfish fillets in the freezer right now but the plan with
those will be to coat them lightly with spiced rice flour and bake them.

If I want breaded and deep fried stuff, I generally go out for it rather
than cooking it myself! Less messy. <g> Even tho' I do own that 4 cup
fry daddy... When I first got it, I used it a LOT. Now I rarely ever
do. My most often used toy is the Convection oven.

I do prefer Grape Seed Oil for frying steaks!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Â*Only Irish Â*coffee provides in a single glass all four Â*essential food groups: alcohol, caffeine, sugar Â*and fat. --Alex Levine

"Omelet" > ha scritto nel messaggio

> I don't know anyone with an olive press!

Nor do I, but I know community ones that you reserve for your oil. OTH,
they were making this in Biblical times, so how complicated would it have to
be? The olives need to be washed, crushed, pressed, strained. What's left
can be composted or fed to cattle. Want to rear cattle too?

In article >,
"Giusi" > wrote:

> "Omelet" > ha scritto nel messaggio
>
> > I don't know anyone with an olive press!
>
> Nor do I, but I know community ones that you reserve for your oil. OTH,
> they were making this in Biblical times, so how complicated would it have to
> be? The olives need to be washed, crushed, pressed, strained. What's left
> can be composted or fed to cattle. Want to rear cattle too?

No thanks. I really don't have time (nor interest) for either one. As I
posted, I no longer to thru a great deal of cooking oil, so I can simply
afford to purchase it. ;-)

But thanks!

I could make my own butter too were I so inclined, and that is an even
easier process!

The only item I'm interested in trying to make myself is Paneer or
possibly fresh Mozarella.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine